Butterscotch Fudge - cooking recipe

Ingredients

1 (7 1/2 or 13 oz.) jar marshmallow cream
1 (12 oz.) pkg. (2 c.) butterscotch chips
2/3 c. evaporated milk
1/4 c. butter
1/4 tsp. salt
1 1/2 c. sugar
1 tsp. orange extract
1 tsp. grated orange rind
1 c. English walnuts, chopped

Preparation

In large saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt.
Bring to full boil over moderate heat, stirring constantly.
Boil 5 minutes, stirring constantly.
Remove from heat.
Add butterscotch chips.
Stir until melted and well blended.
Add orange extract and rind (can omit this).
Add nuts.
Pour in greased, 8-inch square pan.
Chill in refrigerator.
Makes 2 1/3 pounds candy.